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  • Hi everybody!

  • Do you like oxtail?

  • I mean, as a food. (laughs)

  • Today I'm going to show you how to make Korean-style oxtail soup.

  • In Korean it's called sokkoritang.

  • "Kkori" is tail, ox is "so." (laughs)

  • This is one of my cookbook recipes.

  • My new cookbook.

  • See? If you have my cookbook Check out page 97.

  • Lots of process photos are here.

  • So probably when you read this book no problem following this recipe.

  • But some of you guys still want a video.

  • So, let's get started!

  • We need sokkori, oxtail.

  • Tail has a lot of meat inside.

  • That's why people love that. Kind of fun to eat the meat from the bones.

  • You can find oxtail anywhere, including Korean store and any normal grocery store

  • You can find oxtail so easily.

  • We soak these bones for a long time.

  • At least 3 hours in advance. I soaked in cold water.

  • And I also changed the water a couple of times.

  • Now this water is almost clear.

  • You can soak this even overnight.

  • You need around 2 1/2 pounds to 3 pounds of oxtails.

  • It makes 4 servings.

  • Now I'm boiling my water.

  • You will see how it turns out so milky.

  • I'm boiling 10 cups of water. It's really boiling and I'm going to blanch this.

  • (Bubbling)

  • 3 pounds of oxtail.

  • And cover this.

  • I'm going to blanch these bones for 12 minutes.

  • After 12 minutes I will rinse them again.

  • 12 minutes passed!

  • Look at this! All this brownish stuff.

  • And fat is also floating.

  • And turn off...

  • I'm going to drain and wash all these bones.

  • Look at this water. That's kind of bownish water.

  • And also smelly!

  • Wash in cold water.

  • Then wash this pot, too.

  • I just washed my big pot because we are going to use this pot today.

  • So I'm going to put all these clean bones here

  • Depending on the oxtail bones, if they have too much fat,

  • You need to trim this.

  • Mine is very good. I don't have to trim this, so clean.

  • I always add radish, Korean radish.

  • I just peeled and washed this.

  • And I'm going to add aroundpounds.

  • This is aboutpounds.

  • And cut in half.

  • And then add this here.

  • To make this broth tasty

  • I'm going to add 4 large garlic cloves.

  • And mince.

  • Garlic...

  • And 2 teaspoons salt.

  • 16 cups of water.

  • And cover this.

  • And boil.

  • I'm going to cook this until it's really really boiling.

  • And then I will turn down the heat.

  • So I cooked this for 25 minutes.

  • Now it's really boiling.

  • And I'm going to turn down the heat to between medium and medium-low.

  • From now on, cook for 2 hours!

  • If you boil too long time, all this meat will be gone.

  • Only you get the bones, so instead of oxtail soup you make bone broth.

  • That's why this timeline is very important.

  • See you soon!

  • (bouncy music)

  • My house smells so good!

  • This soup is kind of a nutty smell! Wonderful.

  • And now keep boiling.

  • Meanwhile let's make a seasoning paste.

  • I'm going to use one clove of garlic.

  • And make a seasoning paste.

  • Soy sauce one tablespoon.

  • Korean hot pepper flakes, gochugaru 2 tablespoons.

  • And sesame oil 1 tablespoon.

  • And mix.

  • This seasoning paste is optional.

  • If you don't like to eat spicy food just skip it.

  • Ok seasoning paste is done.

  • These are green onions.

  • So I use daepa. Daepa is a large green onion.

  • For each person I usually use a quarter cup of sliced daepa.

  • But if you don't have daepa, if you don't have daepa (laughs)

  • Use just normal green onions.

  • 4 to 6 green onions, chop it up.

  • Slice thinly

  • I will put this in the bowl.

  • I'm making my rice.

  • Ok, done!

  • 2 hours passed!

  • Let's see!

  • I will use my skimmer and take these out.

  • Nice.

  • Radish also.

  • Take it out.

  • Well cooked! You see? This meat is still intact to the bone.

  • So nice! Nicely cooked.

  • Very hot, I need to cool down this.

  • Check out this broth. Very milky.

  • Oot! One more!

  • This is garlicky and really delicious broth. There is a lot of fat.

  • We should get rid of this floating fat.

  • How I get rid of this floating fat? I always let it cool down.

  • Usually in the cold winter time I put this outside of my house or on my patio

  • and just hours later the floating fat solidifies.

  • So really white, it looks like cheese.

  • You gotta get rid of this easily.

  • In case of summertime, you need to cool down first at room temperature

  • It takes time, and then keep in the refrigerator.

  • And keep this for several hours until the floating fat turns hard.

  • So what am I going to do? Do you think that I should wait several hours from now on?

  • I can't! Why?

  • Tell me! Why?

  • I gotta make a video! I gotta finish my video! (laughs)

  • Last night I made the same amount of oxtail soup.

  • I kept in the refrigerator. So I will bring it.

  • Several hours later what it should look like and how I do this?

  • Look at this!

  • Floating fat, it's like one layer!

  • If I keep this in the refrigerator it will look like this.

  • So I need to remove this.

  • Let's collect fat! (laughs)

  • You see?

  • Heat up.

  • First, radish. Let's see radish.

  • Like this.

  • Just cut into bite sized pieces around ½ inch thick.

  • I will show you 2 ways of serving.

  • Just using earthenware pot or just usual ceramic bowl.

  • First, green onion.

  • Put some green onion here around a quarter cup.

  • And radish, around 6 or 7 pieces.

  • So we still have some left over for 2 more people.

  • First let's start with how I serve this in earthenware.

  • Turn on the heat.

  • And pour this.

  • And boil until this is vigorously boiling.

  • This ceramic bowl, and meat you can just put this in here and make it hot.

  • And just wait until hot and soft.

  • Now this is hot enough.

  • Also put some broth.

  • I will switch this one here to make it hot quickly.

  • over high heat.

  • This is my rice.

  • When you serve this, prepare salt and pepper.

  • You can add salt to your taste.

  • Salt and seasoning paste.

  • And this is kkakdugi!

  • I always make kkakdugi because kkakdugi goes well together with this kind of soup.

  • And this is kind of special, I made this.

  • With sliced cod, I made pancakes. Cod pancakes.

  • It's coated with some flour, egg, and pan-cooked.

  • Let me taste, I will eat this one, why not?

  • I need to add salt.

  • Salt...

  • Let's taste.

  • Good. Ground black pepper.

  • This one is non-spicy version.

  • Ahh, so good! Very simple and clear soup and so good.

  • And not fatty at all.

  • You just eat this with rice.

  • Kkakdugi, cubed radish kimchi. All these recipes are on my website.

  • (crunching) Mmm! (crunching)

  • I will eat this bone.

  • Grab this.

  • Hot! (blows air)

  • Mmm! Yummy yummy!

  • Salt, put some salt.

  • So delicious!

  • That's why sokkoritang is very popular.

  • Because the meat is very delicious.

  • This meat is very soft, tender, and juicy.

  • Mmm!

  • Hm hm hm!

  • Also lots of collagen!

  • Collagen is good for your skin, yeah?

  • That meat is just melting in my mouth.

  • Look at that, meanwhile this is boiling now.

  • This is the spicy seasoning paste. I will make this spicy.

  • I will just add this amount.

  • Cod pancake.

  • Mmm. Mmm!

  • It reminds me of one of my readers.

  • He used to live in Korea. He had a Korean wife.

  • But for some reason they split.

  • He emailed me, he said: "My ex wife she used to make this oxtail soup."

  • "So I just checked out your website, there is no recipe for oxtail soup."

  • "I like to request this oxtail soup." He sent me a message like that.

  • Good food is hard to forget, isn't it?

  • Today we made oxtail soup. Sokkoritang.

  • Enjoy my recipe. See you next time! Bye!

Hi everybody!

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B1 中級

牛尾湯(Sokkoritang:소꼬리탕)。辣和不辣的版本 (Oxtail Soup (Sokkoritang: 소꼬리탕): Spicy and Non Spicy Versions)

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    林宜悉 發佈於 2021 年 01 月 14 日
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